El Rodeo Salad Recipe
Grilled chicken and shrimp served over a bed of mixed greens with whole black beans, cucumbers, tomatoes, cheddar cheese and avocado cubes. Topped with sautéed mushrooms. Served with your choice of dressing.
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Ingredients
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Protein
Salad Base
Toppings
Dressing
Method
Preparation
- 1
Prepare the Proteins
Preheat a grill to medium-high heat. Season chicken breast and shrimp with salt, pepper, and any preferred spices. Grill the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature of 165°F), and grill the shrimp for 2-3 minutes on each side until they turn pink and opaque.
- 2
Sauté the Mushrooms
In a skillet over medium heat, add a tablespoon of olive oil. Once heated, add sliced mushrooms and sauté for 5-7 minutes until they are golden brown. Season with salt and pepper to taste.
Salad Assembly
- 3
Prepare the Salad Base
In a large salad bowl, add the mixed greens as the base. Rinse and drain the black beans and add them to the bowl.
- 4
Chop the Vegetables
Chop the cucumber, tomatoes, and avocado into bite-sized pieces and add them to the salad bowl.
- 5
Add the Proteins
Once the chicken and shrimp are grilled, slice the chicken into strips and place it on top of the salad. Add the grilled shrimp as well.
Final Touches
- 6
Add Toppings
Sprinkle the cheddar cheese over the top of the salad, followed by the sautéed mushrooms.
- 7
Dress the Salad
Drizzle your choice of salad dressing over the salad. Toss gently to combine all ingredients.